White forest cake is a vanilla interpretation of the classic Black Forest. A light, fluffy vanilla cake layered with Chantilly cream and a homemade cherry topping.
What is white forest cake
White forest cake takes the idea of a Black Forest cake and swaps the chocolate sponge for a tender vanilla cake. Instead of a chocolate base, this version uses a soft vanilla crumb, fresh Chantilly cream, and a bright cherry filling to create the same contrast of fruit and cream with a lighter profile.
I considered a white chocolate whipped cream, but white chocolate’s delicate flavor can disappear in whipped cream and can make the cream unstable if added in larger amounts. For a reliably light, silky finish I use a classic Chantilly cream. If you prefer a richer white chocolate texture, a whipped white chocolate ganache works well but has a different consistency — you’ll find that approach in my tuxedo cake recipe. You can also fold 1 cup of mini white chocolate chips into the batter if you want more white chocolate flavor in the cake itself.
How to make white forest cake
The vanilla cake layers
This recipe uses my reliable moist vanilla cake as the base. It’s a versatile batter I use often because it produces consistently tender, even-crumbed layers. There are variations — a chocolate version and a whites-only version — but this recipe focuses on a balanced vanilla sponge that pairs well with whipped cream and fruit.
Ingredients:
- Flour: This cake is designed to work with all-purpose flour for accessibility. It also performs well with a 1:1 cake flour substitute or many gluten-free blends.
- Fat: The recipe uses a mix of butter and oil. Butter adds flavor while oil keeps the crumb tender and moist — together they give a pleasant texture that is superior to using either alone.
- Eggs: Large eggs at room temperature give best results. If needed, warm cold eggs in hot water for 5–10 minutes.
- Sugar: Granulated sugar is used here, though variations with brown or caramelized sugars will also work and slightly alter flavor and color.
- Liquid: Sour cream provides great texture and flavor in this cake. If you don’t have sour cream, plain yogurt or Greek yogurt (about 3/4 cup) is a good substitute.
The cherry filling
The cherry filling is similar to a cherry pie topping but a touch thicker so it won’t run off the cake. Cherries simmer with sugar and a small amount of cornstarch until they soften and release juice, creating a chunky sauce. A splash of kirsch (cherry brandy) brightens the flavor; you can substitute bourbon or a bit of lemon juice and zest if you prefer.
Chantilly cream
Chantilly cream is simply sweetened whipped cream flavored with vanilla. Sift powdered sugar with a pinch of salt, add cold heavy cream and vanilla, and whip to stiff peaks. If the cream becomes overwhipped and looks grainy, add a couple of tablespoons of cold cream and mix until smooth.
How to decorate a white forest cake
This cake looks beautiful with a simple, rustic finish. I left mine slightly naked and topped it with fresh cherries and a few florals for an elegant, natural look. You can double the cherry filling and spread extra sauce on top if you like.
For a touch of white chocolate, add curls or shavings. Because the Chantilly cream is soft, fully frosting the outside can be challenging; chilling the assembled cake briefly will make it easier to smooth the cream. If you want a sturdier decorated exterior, pipe a buttercream border on the first layer before adding the Chantilly cream and fruit filling.
Swiss meringue buttercream or American buttercream both work for more structured decoration. If you’d like to pipe or cover the cake in buttercream and use Chantilly as a filling, that combination will give you a stable outer finish and a light interior.
Frequently Asked Questions
Yes. Stabilized whipped cream from the freezer aisle (such as Cool Whip) works fine. Avoid canned aerosol whipped cream, which can melt quickly.
Yes. Use any cherry jam, compote, or preserves that aren’t too runny. You can stir in a splash of kirsch or a little lemon juice/zest to brighten the flavor. Fresh pitted cherries also work — toss them in a simple sugar syrup to macerate before using.
Yes. The recipe fits two 8-inch pans or a 9×13 sheet pan. For more layers, consider stabilizing the Chantilly cream with a small amount of dissolved gelatin if stacking three thin layers.
How to store white forest cake
Store the cake refrigerated because it’s frosted with whipped cream. Keep it covered with a cake dome or airtight container to prevent drying. Chill the cake for a couple of hours before slicing for cleaner cuts. Because whipped cream softens over time, enjoy the cake within a couple of days for best texture and flavor.
How to make the cake in advance
You can bake the cake layers ahead, wrap them tightly in plastic wrap, and store them at room temperature for 1–2 days or freeze for several weeks. Cherry filling can be made and refrigerated a few days in advance. Whip the Chantilly cream and assemble on the day you plan to serve for the best results.
Thanks for reading — if you have questions, leave a comment below. If you make this cake, tag @baranbakery on Instagram; I love seeing your creations. Happy baking!
Love, B
Layer Cakes
White Forest Cake Recipe
1 hour
Pin Recipe
email recipe
Equipment
-
Kitchen Scale
-
Stand Mixer (optional)
-
Turntable, offset spatula & cake scrapers (if decorating)
-
Two 8-inch cake pans
Ingredients
Vanilla Cake
- 270 grams all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 56 grams unsalted butter
- 300 grams granulated sugar
- 120 mL vegetable oil
- 3 large eggs
- 170 grams sour cream
- 2 tsp vanilla extract
- 180 mL whole milk
Cherry Filling
- 1/2 lb black cherries
- 25 grams granulated sugar
- 1 tsp cornstarch
- 1 Tbsp kirsch *optional
Chantilly Cream
- 45 grams powdered sugar
- 360 mL heavy whipping cream
- 2 tsp vanilla bean paste
- tiny pinch of sea salt
Method
Vanilla Cake
-
Preheat the oven to 350°F (177°C) convection. Grease and line two 8-inch cake pans with baking spray and parchment paper.
-
Whisk the flour, baking powder, and salt together in a medium bowl.
-
Beat the room-temperature butter and granulated sugar for 1–2 minutes, then add the oil and beat at full speed for another minute.
-
Add the eggs one at a time, beating until each is incorporated.
-
Mix in the sour cream and vanilla until combined.
-
With the mixer on low, add half the dry ingredients, then the milk, then the remaining dry ingredients. Mix until just combined.
-
Divide batter between the prepared pans (about 22 oz in each) and bake for 35 minutes, or until the cake pulls away from the pan edges and springs back when pressed.
-
Invert onto a wire rack or tea towel and cool completely before frosting.
Cherry Filling
-
Combine cherries, sugar, and cornstarch in a saucepan over medium-low heat and bring to a gentle simmer.
-
Lower the heat and simmer for about 5 minutes, stirring frequently, until the liquid thickens into a chunky sauce.
-
Remove from heat, stir in kirsch if using, and cool completely in a jar or bowl.
Chantilly Cream
-
Sift powdered sugar and salt into a bowl. Add cold heavy cream and vanilla and beat at medium-low until it begins to thicken.
-
Increase speed to high and whip 1–2 minutes until the cream is fluffy and just holds stiff peaks. If over-whipped, add a few tablespoons of cream and blend until smooth.
-
Fold with a rubber spatula a couple of times to smooth.
Assemble
-
Place the first cake layer on a board. Spread half the Chantilly cream in the center, leaving a small border so it can spread when stacked.
-
Spoon the cherry filling on top of the cream and set the second layer over it.
-
Spread the remaining Chantilly cream on top and finish with fresh cherries or extra cherry filling.
-
Serve immediately or refrigerate until ready to serve.